Salsa Verde Enchiladas with Poblano Pepper, Black Beans and Monterey Jack Cheese

2 servings

Ingredients

• 2 scallions
• 1 poblano pepper
• 1 roma tomato
• 1 chili pepper
• 13 oz. black beans
• 1 tablespoons Southwest Spice Blend
• 6 flour tortillas
• 7 oz. green salsa
• 1/4 cup Monterey Jack cheese
• 2 tablespoons sour cream
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• salt
• black pepper

Ingredients for Southwest spice blend (there will be extra for future use)

• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 tablespoons ground cumin
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 2 teaspoons ground red pepper

Directions

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Core, deseed and dice poblano. Finely dice tomato. Thinly slice chili. Drain beans over a small bowl, reserving liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, 3-4 minutes

Reserve 1/2 teaspoon Southwest Spice in a second small bowl. Once poblano has cooked 3-4 minutes, add tomato, scallion whites, half the beans (you’ll use the rest later), 2 tablespoons reserved bean liquid, and remaining Southwest Spice to pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.

Heat a large drizzle of oil in a small pot over medum-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. Add 3 tablespoons reserved bean liquid. Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 tablespoon butter. Turn off heat; mash with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.

Spread tortillas with mashed beans. Place a small amount of tomato-pepper filling on one half of each tortilla. Roll up tortillas, starting with filled side, and place seam side down in an 8 by 11 inch baking dish. Spoon enough salsa over to generously coat. Sprinkle with Monterey Jack. Bake until salsa is bubbly and cheese melts, 3-5 minutes.

Meanwhile, add sour cream to bowl with reserved Southwest Spice. Stir in warm water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Top baked enchiladas with crema, scallion greens, and as much chili as you like. Divide between plates and serve.

Recipe originally found on Hello Fresh.

This is a delicious vegetarian Mexican dish. We ate with tortilla chips and extra salsa.

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